Steamed Palm Sugar Custards Food

STEAMED PALM SUGAR CUSTARDS

Steps:

• Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
• Strain mixture and place in a bowl.
• Beat eggs lightly and whisk into milk mixture.
• Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
• Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
• NOTE: Try not to open the lid of the steamer before 18 minutes.
• Affects the texture of the custard.
• Steam would be lost once the lid is opened before they are ready.

STEAMED LEMON CUSTARD WITH RASPBERRIES

Steps:

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
• Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.

MUSSELS IN YUMMILICIOUS LEMONGRASS BROTH

Steps:

• Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
• Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
• Discard any mussels that don't open.
• Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.

LEMON-BUTTERMILK CUSTARDS

Steps:

• Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
• Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
• Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
• Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

BURNT HONEY AND STAR ANISE CREAMS

Steps:

• Preheat oven to 315°F (160°C).
• Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
• Heat until hot but not boiling.
• Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
• Remove star anise and cinnamon from saucepan.
• Whisk together sugar and eggs.
• Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
• Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
• Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
• Top each cream with 2 teaspoons of honey.
• Place under a hot grill until the honey is a deep golden colour.
• Leave for 3 minutes before serving.